100% Albarino from multiple plots in Val do Saines. Vines are grown in granite and loam soils and they average about 25 years in age. Grapes are hand-harvested and fermented in stainless steel tanks. Aged on the lees for three months.

Exquisitely fruity, silken textured, dry Spätburgunder from the sunny Pfalz. Hand-harvested from estate-owned sites composed of sandstone, muschelkalk and loess; tank-fermented and aged in large, neutral (3+yrs old) French oak barrels.

100% tank-aged Malvasía Volcanica, a grape that is truly indigenous to the Canary Islands, a crossing of Marmajuelo (an indigenous peach-skinned white grape) and Malvasía Aromatica.

100% Listán Negro from two training styles - classic cordon and royat espalier. Vinified in stainless steel; one-fifth of the fruit undergoes carbonic maceration. One-third of the wine goes into American oak for two to three months before release. Augustin explains that you find good acidity from...

Also available in 6/1.5L!

Geppling (formerly Gebling) is widely regarded as one of the best vineyards in the Kremstal region. It is planted on a steep, terraced hillside at 850 feet above sea level facing directly south. The soil there is conglomerate and the vines are forty-three years old, producing low yields of very...

This is bottled and made in the shared Buchegger-Mayr winery. 100% Zweigelt, grown in loess soils. The fruit is fermented on the skins and aged in wood for one year. Seductively fruity and juicy in the nose – ripe cherries, red mulberries, with a certain kick of spiciness. On the palate the fruit...

100% Zweigelt. The style is super fresh with a zesty mineral finish, showing off the loess terroir of the vineyards around Grossweikersdorf. Fermented in stainless steel and aged on the lees. Certified organic.

Deidesheimer Herrgottsacker is a single vineyard site, southeast facing. Kimich owns 1.5ha in ten little parcels. 10% of the vineyard site is steep, 20% hilly and 70% is flat. The soil varies between sandy loam and loamy sand, mixed with limestone rocks and red sandstone. The name “Herrgottsacker”...

Elbling is enjoying a small renaissance among German importers these days... but we’ve had this grape in our back pocket for years. A great old Germanic wine grape with a long history traceable to imperial Roman times, it was Germany's most cultivated variety until the early 20th century. Today its...

A feinherb or "off-dry" style (around 20-25g/l RS depending on the vintage) named in honor of Johannes' father, world-renowned winemaker Fritz Hasselbach at the Gunderloch winery. This grows in a very small and special part of Rheinhessen called the Roter Hang meaning the “red hill”. Located...

Monastrell made in eighty-year-old conofors (think dairy tanks but made of American oak). Filtered by gravity and, following tradition, made in a slighty oxidative style which gives the wine its very unique character. Aged for 10-12 months.

Syrah 40%, Grenache 40%, Mourvèdre 20% Hand-harvested from sandy clay slopes with a northern exposure. Traditional fermentation of 12-14 days. Bottled 15-18 months after harvest. The Laudun terroir shines here, showing very balanced and lifted fruit.

65% Grenache, 20% Syrah, 10% Mourvèdre, 5% Cinsault. The wines are made in 70% in tank (stainless steel and cement) and 30% in used barrels.